- 1 1/2 cup (420g) greek-style yoghurt
- 1 tablespoon honey
- 200 gram peeled, coarsely chopped pineapple
- 250 gram strawberries, halved
- 250 gram fresh mixed berries
- 1Blend yoghurt, honey, pineapple and strawberries until smooth. Pour mixture into three 14-hole ice-cube trays (1 tablespoon capacity). Freeze for 4 hours or until frozen.
- 2Serve frozen yo-berry cubes with fresh berries and, if you like, topped with micro mint.
The yo-berry cubes will soften into a slushly-style drink. Vary the fruit according to your taste and what’s in season; just make sure you use the same quantities. Yoghurt and pineapple promote gut health and digestion. Yoghurt provides calcium. Strawberries provide powerful antioxidants and have a high concentration of ellagic acid, a phenolic compound that has been found to prevent the growth of some cancer cells and prevent collagen damage.
The Latest from Australian Women's Weekly Food
- Seeded parmesan crispsJan 31, 2021
- Banana berry breakfast sorbetJan 30, 2021
- 20 homemade muesli bars and snack barsYesterday 5:29am
- Classic lamingtonsJan 24, 2021
- Healthy quinoa saladsJan 24, 2021
- White sauceJan 24, 2021
- Healthy lunchbox recipesJan 24, 2021
- Spaghetti bologneseJan 24, 2021
- Indian rice saladJan 24, 2021
- How to make basic sconesJan 24, 2021
- Chunky fig and vanilla jamJan 24, 2021
- 22 healthy food bowlsJan 24, 2021
- CevicheJan 24, 2021
- Pancake recipesJan 22, 2021